In English:
I love making cakes that contain a little surprise on the inside, but are really simple on the outside. This is one of those cakes. I have long thought of making a rainbow cake because they are so stunning, but I wanted to use a cohesive color scheme. I didn’t really use much coloring, but if you don’t like the idea of coloring your cake, I’m sure you can switch some of the water for pureed berries or juice from beetroot. Or just keep it natural! It’s all good.

Put egg whites and sugar in a heat-proof bowl in a double boiler. The water in the saucepan should be simmering. Whisk with a hand whisk continously until the mixture reaches 65 degrees C. Remove from heat. Start whipping the egg whites with a stand or hand mixer until they become fluffy and white and the bowl is cool, this can take about 10 minutes.

Add sugar to the butter and beat until light. Sift dry ingredients and add alternately with ice water and flavourings, beating thoroughly after each addition. Fold in the beaten egg whites. Pour into greased layer pans and bake at 350 degrees F (175 degrees C) for about 30 minutes.

Hello 🙂 I'm a new follower of your blog…and can I say that I'm TOTALLY in love with it 🙂 I am so inspired and am itching to start baking…as soon as midterms are over 🙂 Anyways I had a quick question…how do you get that kind of design on your cakes? I tried with an icing knife, but I ultimately failed? Any tips or advice? 🙂 Looking forward to more posts! 🙂

Where Eunie is – Thank you so much! I used whatever I'm holding in my hand in the pictures. Is that an icing knife? 🙂 Otherwise try using the back of a small spoon and make sure to put on a thich layer of frosting!

Hej! I used your cake idea to bake a very similar one (different recipe for the dough and frosting, but same concept, even same decoration on top) and it roooooocked! It looks amazingly great! Tack sa mycket!Ha en bra dag!

I love your blog and your cakes and cupcakes, I'm starting to make my own and publish them in a blog I've started veeery recently and still has to grow so. I'm curious about your cakes, how do you get them so flat and even on the top? Mines jet much more rounded on the top, more mushroom kind of shape and I'd like them to be more like yours. Is it because of the kind of oven, or Is it a secret way you have?Best regardsSilviaCupcakesbysilvia.blogspot.com

Hello,This cake is just amazing!!! I have never seen one as perfect and nice and girly… Plus your photos are amazing.I featured your cake in a post on my blog (with a link towards your blog of course). If you want me to take it off, just, let me know. Thanks for this gourmet picture.AnneSO

Hello Lisa,Your cake looks amazing! I want to make one for my daughters party on Saturday, so I did a trial run last night to work out how much colouring I need to add for each layer. My practice run turned out really doughy and heavy… do you have any tips to avoid this? At what stage did you add the colouring (before or after folding through the egg)? Your help would be much appreciated!Thanks,Emma